Thai Massaman Curry

Instructions

1. Brown the meat
   Heat vegetable oil in a large pot over medium-high heat. Add the meat in batches and brown on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Cook the curry paste
   In the same pot, reduce heat to medium and add the Massaman curry paste. Stir continuously for 1-2 minutes until fragrant, being careful not to burn the paste.
3. Add liquids and spices
   Pour in half the coconut milk and stir to combine with the curry paste. Add the browned meat, remaining coconut milk, broth, cinnamon stick, cardamom pods, and bay leaves. Bring to a simmer.
4. Simmer the curry
   Cover and reduce heat to low. Simmer for 45 minutes if using chicken, or 1 hour if using beef, until the meat is tender but not falling apart.
5. Add vegetables
   Add the potatoes, onions, and peanuts to the pot. Continue to simmer, uncovered, for 20-25 minutes until the potatoes are fork-tender.
6. Season the curry
   Stir in the fish sauce, palm sugar, and tamarind paste. Adjust seasonings to balance sweet, salty, and sour flavors according to your preference.
7. Reduce and thicken
   Let the curry simmer uncovered for another 10 minutes to reduce slightly and allow flavors to meld together. The sauce should coat the back of a spoon but still be pourable.
8. Serve and garnish
   Remove the cinnamon stick, cardamom pods, and bay leaves. Serve the curry hot over steamed jasmine rice, garnished with additional roasted peanuts and fresh cilantro leaves.